To make the dough easier to handle, freeze it before slicing the cookies.

Recipe by Cooking Light September 1999

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Yield:
40 servings (serving size: 1 cookie)
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Ingredients

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Directions

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  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a small bowl; set aside. Combine molasses and coffee in a small bowl; set aside.

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  • Beat 1/2 cup sugar and butter at medium speed of a mixer until light and fluffy. Add ginger, cinnamon, and cloves; beat well. Add flour mixture and molasses mixture; beat at low speed until well-blended.

  • Gently press dough into a ball; wrap in plastic wrap, and freeze 15 minutes. Shape dough into a 7-inch roll; flatten to 1-inch thickness. Wrap in plastic wrap; freeze 8 hours or overnight.

  • Preheat oven to 350°.

  • Cover 2 baking sheets with parchment paper; secure to baking sheets. Cut dough into 40 (1/8-inch-thick) slices; place 1/2-inch apart on prepared baking sheets. Sprinkle with 2 tablespoons sugar. Bake at 350° for 10 minutes (cookies will be slightly soft in center, but will harden as they cool). Remove from baking sheets; cool completely on wire racks.

  • Note: Store the remaining gingersnaps in an airtight container.

Nutrition Facts

45 calories; calories from fat 36%; fat 1.8g; saturated fat 1.1g; mono fat 0.6g; poly fat 0.1g; protein 0.4g; carbohydrates 7g; fiber 0.1g; cholesterol 5mg; iron 0.4mg; sodium 42mg; calcium 11mg.
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